Curried Chicken (Slow Cooker)

Apparently I needed a reminder about how freaking awesome the slow cooker can be. This curried chicken is not only easy and delicious, but it's really beautiful as well.

A Couple of Things: This is pretty much straight from a BHG magazine recipe from December 2011. I'm pissed off that the magazine I ordered is no longer in production and that they decided to replace it with Better Homes and Gardens because I never would have ordered it in a million years, but this recipe helps to ease the pain a little bit. I used a full 1/4 C of Massaman curry paste from the Asian market, but you can use whatever curry paste you like best.

Ingredients:

6-8 Bone-in Chicken thighs

2 tsp. Olive Oil

6 Carrots, peeled and cut into 2" pieces

1 Medium Sweet Onion, Cut into wedges
1 C Unsweetened Coconut Milk
1/4 C Massaman Curry Paste

Cilantro Lime Rice, or another white rice.

Process:

In a large skillet heat the oil at medium-high temp. Add the chicken, skin side down. Cover and cook for about 8 minutes, or until skin starts to brown, do not flip. Remove from heat, drain excess fat.

Put the carrots and onion into the slow cooker. Mix 1/2 of the coconut milk with the curry paste then pour over the vegetables into the slow cooker. Cover and refrigerate the remaining coconut milk.

Place the chicken, skin side up, on top of the vegetables. Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours.

Remove the chicken, skim off excess fat, and add the remaining coconut milk.

If it suits you, put the curried chicken atop a bed of rice, we used the Cilantro Lime Rice.
Top with cilantro, pistachios, raisins, and crushed red pepper.